Who Is Tim?
My name is Tim Brinkmann and while I'd prefer to answer your questions in person at my store, you will always have 24-hour access to my wine and spirits knowledge on my Ask Tim page. My background and my passion both lie in the wine and spirits industry, with over 10 years experience as a spirits wholesaler and 9 years in fine wine distribution. I opened Brinkmann's Wine & Spirits because I love to discover new wines and spirits and I have a great appreciation for the evolution, growth, and maturity of existing brands. Please come visit me in the store so we can talk shop, or feel free to interact with me here. Just remember: Good, Better... Brinkmann's!

Updated January 12, 2009

Stacey asks Tim –I recently went out to dinner and was presented with a Dessert Wine List, which was a little bit intimidating because I don't know anything about dessert wines. Can you provide a little insight without getting to technical? Thanks, Stacey of Nolensville

Tim responds –

As all libations, dessert wines are a matter of personal taste. One thing you should know is that all dessert wines share the qualities of sweetness and relatively high alcohol content (17 to 24 percent). But beyond that, they vary greatly. Though sweet wines have long been under appreciated and overlooked, their sales in the U.S. rose 61 percent between 2000 and 2005, according to the Sweet and Fortified Wine Association.

Dessert wines fall into two categories. Fortified wines—which include port from Portugal, port-style wine made in other regions, sherry, and Madeira—have spirits (generally brandy) added after fermentation to kick the alcohol content and sweetness up a notch. Unfortified dessert wines, such as ice wine and Sauternes, derive their flavor and relatively high alcohol content from the not-yet-fermented juice being concentrated through various methods. Fortified wines are served at room temperature or slightly chilled. Ice wines and wines like Sauternes are best served very cold.

Purists insist that dessert wines are dessert, but many diners like combining them with dishes that bring out their nuances. A dessert wine should be as sweet as the dish it accompanies, and match the flavor.

Is there one dessert wine that will please everyone at a table? I would say your best shot is Moscato d’Asti. But come on in and see me and we can discuss which dessert wines might be fun for you to try out and become acquainted with. After all who doesn't like dessert?

Cheers! Tim